Atelier Gougères

DeLoach Vineyards

1791 Olivet Road
Santa Rosa, CA 95403

This savory hors d'oeuvre is a delicate baked cheese puff made of choux dough mixed with grated Comté cheese. The salty, nutty cheese and buttery puff pastry will complement the DeLoach OFS Pinot Noir exquisitely.

  • 2 cups milk
  • 2 cups water
  • 2 1/2 cups unsalted butter
  • 3 tablespoons kosher salt
  • 5 1/4 cups all-purpose flour
  • 20 eggs
  • 4 cups finely grated Comté cheese
Preheat the oven to 325°F. Line baking sheets with parchment paper.

In a large pot, bring the milk, water, butter and salt to a boil. Add the flour and stir until a dough forms. Reduce the heat and stir so the dough does not scorch and cook until slightly dry. 

Transfer the dough to the bowl of an electric mixer and add 1 egg at a time, beating until the dough is smooth. Stir in the cheese.

Using a piping bag, pipe the dough onto the prepared baking sheets to form  bite-size gougères.

Bake until golden brown, about 10 minutes.